Really Easy Duck Confit

1. Season the Duck Legs

Rub the mixture of kosher salt, freshly ground black pepper, and dried thyme evenly over the rinsed and patted dry Moulard duck legs, ensuring each leg is well-coated. Cover the duck legs with plastic wrap in a pan and refrigerate for 24 hours to allow the flavors to penetrate the meat.

2. Render the Duck Fat

Preheat your oven to 325°F. Place a skillet over medium heat and add the duck legs skin-side down. Cook for about 20 minutes to render the fat, expecting to see about ¼ inch of rendered fat in the skillet before proceeding.

3. Roast the Duck

Transfer the duck legs to a roasting pan, cover with foil, and roast in the preheated oven for two hours. Then remove the foil and continue roasting for an additional hour, allowing the skin to crisp up.

4. Serve or Store

Serve the duck hot or warm. For storing, let it cool completely, then store in the rendered fat. Reheat in the oven for about 15 minutes when ready to enjoy.